Ingredients

• 1 smoked pork chop
• 1 large onion or 2-3 leeks
• 2 carrots
• 2 ribs celery
• 5-6 small red beets
• 3 medium or 4 small potatoes
• 1/2 cup cabbage
• olive oil
• 1 can tomatoes
• 1/4 cup red wine
• olive oil
• salt and pepper
• 4 cups beef stock<
• Honey
• Lemon juice
• Fresh parsley and chives

Instructions

• Heat a large, heavy skillet under medium heat and cut the pork shop into small cubes.
• Add olive oil to the skillet and sautee the pork chop for a few minutes or until brown. Reduce heat to medium-low.
• Dice the onion or leeks and add to the skillet, stirring to cook evenly. Add salt and pepper.
• Slice the carrots and celery and add them to the skillet.
• Cut the beets and potatoes into 1 cm cubes and add them to the skillet.
• Slice cabbage into thin, short slices and add them to the skillet.
• Cook vegetables for five minutes, then turn heat up to medium-high. Add the red wine and deglaze, stirring to lift up any bits stuck to the bottom of the pan.
• Add the beef stock and bring to a boil. Reduce to medium-low and simmer for 40 minutes or so, until vegetables are cooked.
• Taste broth for the right mix of sweet, salty and sour. Add a bit of salt, a teaspoon of honey and a teaspoon of lemon juice if necessary.
• Turn off heat. Chop fresh parsley and chives and stir into soup, and serve.

Bowl of borscht